A recent publication in the Journal of Integrative Agriculture reports that Chinese scientists have developed a new type of tomato with a popcorn-like aroma using genetic editing technology. This breakthrough is expected to help address the issue of fruit aroma fading during transportation and storage.
Tomatoes are one of the most widely cultivated and consumed products in the world. They are valued for their vibrant color, versatility in cooking, and nutritional benefits. Additionally, the aroma of tomatoes significantly enhances their appeal, directly influencing consumption and market value.
However, the fruits lose their scent due to metabolic changes that begin immediately after the tomato is picked from the vine. This leads to further deterioration of flavor during transportation and storage. Now, scientists have succeeded in creating tomatoes with outstanding aromatic characteristics.
Researchers achieved this by modifying two key genes using CRISPR/Cas9 genetic editing technology. Specifically, the function of the beta-aldehyde dehydrogenase 2 (BADH2) gene was disrupted. Its blockage led to the accumulation of 2-acetyl-1-pyrroline (2-AP) — an organic compound responsible for the popcorn-like aroma.
Later, scientists studied variations of this gene and identified two variants — SlBADH1 and SlBADH2, which were also blocked. These mutations demonstrated significantly higher levels of 2-AP. As a result, the deactivation of these genes allowed for enhanced flavor without compromising yield.
